A Day in the Life/Kitchen Adventures: Turkey and Peppers Enchilada Lasagna

enchilada casseroleTurkey and Peppers Enchilada Lasagna

I have a hard time knowing what to call tasty dish, but whatever it is, it’s insanely delicious and everyone seems to love it. The heat level is easily adjusted from mild to lips on fire. This is my basic recipe, but it lends itself to variations. Be adventurous.

6 fajita size flour tortillas (I use the low-carb, low-fat kind)
2 10 oz cans green chile enchilada sauce
1.5 lbs lean ground turkey or other ground or chopped meat (or skip the meat and just stick with veggies)
2 T olive oil (I substitute half hot chili oil)
1 T cumin
1 T garlic powder
3 T chili powder
1 each large yellow, red and orange pepper
1 large poblano pepper
1 large sweet banana pepper
5 jalapeno peppers (optional for fire eaters)
1 can Rotel Original style tomatoes
1 onion
1/2 C chopped fresh cilantro (or 2 T dried)
4 C shredded cheddar cheese (I like sharp best)

Cooking instructions
1. Heat large skillet on high, then add oil and allow to heat. Reduce heat to medium and cook turkey with spices, breaking up clumps. When just cooked, remove meat, leaving juices in pan.

2. Peel onion and remove stems from peppers. Cut into 1-inch chunks. Chop in food processor into 1/4″ or smaller pieces. Place in large bowl.

3. Reserving juice for later, drain tomatoes thoroughly and add to peppers and onions.

4. Heat pan with juices on high and add chopped veggie mixture. Reduce heat to medium, cover and let cook just until veggies are beginning to soften, stirring frequently, and then add to cooked turkey. Mix well.

5. Pour enchilada sauce into large pie plate. Add reserved juice from the tomatoes. Take one tortilla and dip into sauce, coating both sides and lay in middle of a 9″ x 13″ pan. Next, cut one tortilla into quarters, dip and place to cover open areas. Spoon turkey and veggies onto tortillas for first layer. Sprinkle cilantro over meat mixture, then add a layer of shredded cheddar. Repeat for second layer. Top with another layer of tortillas and cheese. Pour remaining enchilada sauce mixture over the top.

Optional: I like to pour a little salsa over the top in stripes. My favorite at the moment is Mrs. Renfro’s pomegranate salsa, but for more heat, try the habanero salsa, instead.

6. Preheat oven to 350 degrees. Place pan on a cookie tray with sides (to catch the drips and prevent setting off the smoke detector) and bake about 45 minutes to an hour, or until bubbly and the cheese on top is browned. Remove from oven and let cool for at least 10 minutes. Makes 20-24 single servings.

To add to the awesome, serve with homemade guacamole and a dollop of sour cream (especially for the fire-eating version).

Disclaimer: I make no claims regarding the nutritional value of this recipe. All I know is that it tastes awesome and people have asked me repeatedly for the recipe. Here it is.


About Peace Penguin

Just a penguin on the path to choosing peace.
This entry was posted in A Day in the Life, Kitchen adventures, Tried and true. Bookmark the permalink.

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